Yogurt Cake

For the yogurt cake, beat the yolks with 135 g sugar, oil and water until foamy. Mix flour with baking powder and cocoa and then slowly stir into the egg mixture.

Beat 35 g sugar into the stiff egg whites and fold into the mixture. Stir in the cooking chocolate chopped into pieces and bake the finished mixture in a greased baking pan for about 15-20 minutes at 150 °C later at 175 °C until done. (in total about 50 minutes with top and bottom heat).

After the base has cooled, cut into two or three pieces. Puree 450 g of strawberries and mix with the yogurt, vanilla sugar and powdered sugar.

Add the gelatin melted in a few drops of water and put the mixture in the fridge for 30 minutes. Meanwhile, whip the whipped cream and cut 250 g of strawberries and the yogurt into small pieces.

Fold everything into the chilled cream. Line a cake ring with cling film and alternate layers of base and cream. Then place the cake in the refrigerator for at least 6 hours.

For the chocolate decoration, melt half a bar of cooking chocolate and put it in a plastic bag. Measure the cake height and circumference and pipe the cooking chocolate onto baking paper.

Let dry slightly for 10 minutes and then wrap around the cake. Whip the remaining whipped cream with cream stiffener until firm and pipe around the edge of the cake, decorate with strawberries and refrigerate for another 10 minutes.

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